Nisbet Oyster Company is at the cutting edge of oyster marketing, seafood safety, and consumer convenience with its incredible Fresher Under Pressure system. The Fresher Under Pressure process has given the Company the tool it needs to create innovative quality products that stay fresh longer, are free from natural pathogens, and are so simple for consumers to use and enjoy.

The High Pressure Processing technology is officially known as High Hydrostatic Pressure, and refers to the use of immersing foods in water and subjecting them to extremely high pressure - more than 40,000 lbs per square inch.

Imagine the pressure of two elephants standing on a dime or taking a dive to the deepest depths of the ocean!

After being treated with the Fresher Under Pressure system, a number of amazing things have taken place.

• Increased Food Safety, the pressure has crushed any natural pathogens, destroying them.
• Preshucked, the pressure has shucked the oyster from its shell.
• Taste Great, the oyster retains all its natural appearance and delicious flavor

Since this new technology only uses pressure, all changes take place without the addition of heat, chemicals or manual manipulation - the oyster remains raw and in the shell. Best of all, the original taste characteristics remain intact - ready for consumers to enjoy!

Food Safe….

Shellfish, being filter feeders, consume marine bacteria, some of which have the potential to shorten the shelf life of fresh shellfish or even cause illness in remote instances. Because shellfish is often enjoyed raw or only slightly cooked, heat from cooking cannot always be relied upon to eliminate pathogens. Although Goose Point Oysters have the distinction of coming from pristine waters and are subject to careful scrutiny to ensure their cleanliness, the Fresher Under Pressure process ensures that any naturally occurring bacteria are destroyed… without affecting the taste, nutrition, or texture of the oyster at all!

As a consequence of the cleansing effect of the Fresher Under Pressure process, Goose Point Oysters stay wholesome and fresh for much longer than normal raw oysters…This means Fresher Under Pressure oysters can be served raw or slightly cooked up to 17 days after harvest.

Preshucked….

As a consumer, Goose Point Oysters that are treated by the Fresher Under Pressure process have an amazing characteristic… the extreme pressure “unravels the protein bond between the oyster and its shell”, points out Dave Nisbet, owner of Nisbet Oyster Company Inc.. “This allows us to package our oysters pre-shucked in the shell. Customers can enjoy fresh, raw oysters for cooking or as nature intended… slurped right out of the shell, without the mess, risk, and damage to the shellfish (or to yourself!) which may come from shucking with a knife".

And taste great….

Since this new technology only uses pressure, all changes take place without the addition of heat, chemicals or manual manipulation - the oyster remains raw and in the shell.

How do we do this?…. The secret is that products must contain moisture for the process to work. Food is not crushed because the pressure is uniformly applied – just as marine life is not crushed at the bottom of the ocean, where pressure is about 15,000 pounds per square inch.

During this process, air is kept to a minimum. A whole apple would collapse into its center seed cavity, for example, but sliced apple would come out fine.

And that's not all….

Nisbet Oyster Company is working with the Oregon State University Seafood Laboratory to continue to develop more Fresher Under Pressure and Oyster products. Stay tuned, we intend to stay on the forefront of value adding and seafood safety.

For some examples of the wonderful products that Goose Point Fresher Under Pressure Oysters will become, please visit our Shellfish Products page.

We are generating a lot of attention with this new system. Read about what everyone else is saying about us and the Fresher Under Pressure system at our links page.